To make the Chimichurri Jerez sauce, combine the garlic, oregano, cilantro, olive oil, Sherry Vinegar Jerez, lemon juice, salt, and pepper in a medium-sized bowl. Mix well, cover, and let stand at room temperature until ready to use. Prepare a medium-hot fire in a charcoal BBQ-grill, or preheat a gas grill to medium-high heat. To make the patties, mix together ground beef, cumin, salt, pepper, and red wine in a large mixing bowl and knead gently until all ingredients are fully incorporated. Portion and form into six patties. To prepare paprika oil, mix olive oil and paprika in a small bowl. For Grilled Vegetables Asado, brush paprika oil on both sides of zucchini slices, red bell pepper slices, and onion slices. When grill is ready, brush it with vegetable oil (to keep patties from sticking during cooking). Place patties on center of grill, surround them with prepared zucchini slices, red bell pepper slices, and onion slices, and grill patties and vegetables five minutes on each side. Approximately three minutes before removing patties and vegetables, place bun halves on grill until lightly brown. When done, remove patties, zucchini slices, red bell pepper slices, and onion slices from grill onto a platter. To build a better burger, spread Chimichurri sauce on bottom half of bun, then cross a few slices of grilled zucchini and place patty on top, spread more Chimichurri sauce on top of patty, place grilled red bell pepper slice atop patty, followed by grilled onion slice – add bun top and serve. Makes 6 burgers.

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Some culinary experts say if you wear black calf-high riding boots, a hankerchief tied around your neck, and a black straight-brim hat - the burgers will taste even better.